This is how it's done! Thanks Tom. I went to Oban about 9 years ago and ordered this from one of the front restaurants. Unfortunately, the chef here, I found out too late, liked to think of himself as 'modern'. He cooked everything separately then combined it at the very end...including adding fresh milk straight from the carton - at the very end! Needless to say this is not how it's done and the plain, tasteless milk ruined everything. He certainly didn't poach the haddock in the milk. Oban is a fantastic place with some superb restaurants. I simply chose poorly that night.
Great video Tom, I had the pleasure of meeting you when you came to Perth college with your lovley wife to do a demonstration for the class. So happy for you, your family and your success.
I remember seeing you at the edinburgh food festival where my daughter was working with the collage and really enjoyed your cooking and the tips you shared
My very favourite soup, only trouble here in the US it’s very difficult to find smoked haddock. So I cheat and just use cod - not the same thing but I still enjoy the memory!
Really? Chuck away the potato that you trimmed off so you get squared spud? Abandon 2 layers of onion because you can't be bothered to skin it? And what a wasteful way to teach your son! Biggest laugh - only a poncie chef needs that many pans for Culken Skink - my Scottish gran would have boxed his ears! Only one pan needed for a good soup! Rubbish!
He clearly said he will be putting that to the side to be used later. You want the fish just cooked and the potatoes are cut to the same size for even cooking. Cookery has came a long way and you obviously don't know his ethos as he's a no waste chef. I presume you wrote that comment just to start a debate.
Cullen skink was originally 'poor man's food' it is not a 'cheffy' thing. Cullen skink is simple and basic. I notice that the chef (cook) uses the word 'like' unnecessary on a number of occasions, perhaps he could compare Cullen skink to New England haddock chowder ps: I am Irish but have lived in Scotland for 24 years now and love seafood.
Nice to see a chef using a pot that looks used. looks good one of my favourites Cullen Skink.
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This is how it's done! Thanks Tom. I went to Oban about 9 years ago and ordered this from one of the front restaurants. Unfortunately, the chef here, I found out too late, liked to think of himself as 'modern'. He cooked everything separately then combined it at the very end...including adding fresh milk straight from the carton - at the very end! Needless to say this is not how it's done and the plain, tasteless milk ruined everything. He certainly didn't poach the haddock in the milk. Oban is a fantastic place with some superb restaurants. I simply chose poorly that night.
I visited Scotland recently and had this dish twice, in different restaurants. WOW! Such a delicious dish I can't wait to try it myself!
Excellent recipe 😋
Thank you
Brilliant - thank you Tom !
I make this all time love this dish. Can’t get smoked haddock in OZ so I use barramundi and prawns it’s lovely
Loving this recipe! My favorite soup in the world! Thank you so much for sharing ❤
Excellent instructions very detailed. Thank you very much x
Great video Tom, I had the pleasure of meeting you when you came to Perth college with your lovley wife to do a demonstration for the class. So happy for you, your family and your success.
Always thought you were one of the very best chefs that has also stepped in front of a camera from time to time.
Made this a few times but my latest one, I added a wee bit of cream in at the end. Certainly brings it up a notch
Takk! scottish food on saturday so thanks for the recipe. ❤from Norway!
Followed this recipe and it was really fantastic. Thanks Tom.
Love it, Tom.
I remember seeing you at the edinburgh food festival where my daughter was working with the collage and really enjoyed your cooking and the tips you shared
Looks. tasty. My wee mum also adds sweetcorn and it goes so nicely. I’ll try this recipe tomorrow Tom
My very favourite soup, only trouble here in the US it’s very difficult to find smoked haddock. So I cheat and just use cod - not the same thing but I still enjoy the memory!
Is he the bully in the news?
Same wanker, same tragic hairline.
Made my first Cullen skink 2 days ago and it will definitely be made in our house again
Fantastic stuff...
Great video! Subscribed
I’ll be looking for your potato-leek video!
Yes, LAMB!!!
Why did my milk curl after adding it to the onion and leek?
struggling to get some `flavour` from mine, seems offy bland?
did you use the bay leaf?
also are you seasoning as you go? salt , pepper , basil?
It depends on the quality of the fish as well. Are you using smoked haddock? It should at least have a smokey flavour to it.
I would add the haddock skins to the poaching liquid to get extra flavour ( discard before adding to the soup)
what type of milk should be used ?
Whole
@@salvadorglasse-davies7604 thanks
Cow's milk
Ingredients list?
watch the video. Jeez!!
Braw pot o Cullen skink soup
I came here for the comments but I left disappointed. :(
Kids afraid of there life of him
Really? Chuck away the potato that you trimmed off so you get squared spud? Abandon 2 layers of onion because you can't be bothered to skin it? And what a wasteful way to teach your son! Biggest laugh - only a poncie chef needs that many pans for Culken Skink - my Scottish gran would have boxed his ears! Only one pan needed for a good soup! Rubbish!
He clearly said he will be putting that to the side to be used later. You want the fish just cooked and the potatoes are cut to the same size for even cooking. Cookery has came a long way and you obviously don't know his ethos as he's a no waste chef. I presume you wrote that comment just to start a debate.
Cullen skink was originally 'poor man's food' it is not a 'cheffy' thing. Cullen skink is simple and basic. I notice that the chef (cook) uses the word 'like' unnecessary on a number of occasions, perhaps he could compare Cullen skink to New England haddock chowder
ps: I am Irish but have lived in Scotland for 24 years now and love seafood.
A knob of butter? 100g knob 😂